Last Updated on March 7, 2026 by Kimberly Stroh

Living in the South means banana pudding is part of our roots. It’s a classic dessert everyone loves, and you’ll find it on the menu at just about every restaurant. Simple, comforting, and always a crowd-pleaser, banana pudding has plenty of variations. One of my favorite twists is this Southern Baked Banana Pudding Casserole. It has the same easy, nostalgic flavors as the original, but it’s served warm with a light meringue-style topping that bakes to golden edges. It’s the perfect dessert for summer potlucks or anytime you need a larger dish to feed a crowd.

I think what everyone loves most about banana pudding is the creamy texture combined with the sweet touch of fresh banana. Adding the warmth from baking it just brings it to the next level. It’s the ultimate comfort food in a dessert. My kids have always loved banana pudding, but this is even more sophisticated – it looks stunning as you pull it out of the oven.

Looking for more large batch dessert options? My Boozy Strawberry Trifle is layers of cake, strawberries and cream. Strawberry Banana Cheesecake Dessert Salad is another favorite for big gatherings.

Why We Love This Version of Banana Pudding

You want to make this casserole right before you’ll be serving it. Because you’re using fresh bananas, and you don’t want them to turn, you’ll want to make this just prior to serving. That will ensure you’ve got the freshest banana pudding that you can make! The bananas will look better as well – without browning.

What To Serve With Baked Banana Pudding

This is such a stand-alone dessert that you don’t need anything else to go with it. However, you could add a scoop of vanilla ice cream on the side. That would give it a hot-cold contrast that some people love. I enjoy mine with fresh coffee for dessert.

As a main course, it’s perfect with any BBQ or southern-style dinner. It’s easily paired with barbecue sandwiches, fried chicken – the possibilities are endless.

How To Store Leftover Banana Pudding

Once you’ve enjoyed this dish, I doubt you’ll have any extras. Everyone just loves it that much. If you do have leftovers, just place the entire covered casserole in the refrigerator. You can reheat the dessert in the microwave for a few minutes to serve it again.

The Baked Banana Pudding should keep for 3-4 days in the refrigerator for leftovers. Putting banana pudding in the fridge will speed up the browning process, but it will still be delicious.

Baked Banana Pudding Ingredients:

• Unsalted Butter
• All-Purpose Flour
• Whole Milk
• Eggs (Using both the Yolks and Egg Whites)
• Granulated Sugar
• Salt
• Vanilla Extract
• Ripe Bananas
• Cream of Tarter

How To Make Southern Baked Banana Pudding Casserole

Melt butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour until dissolved.

Slowly pour in milk while whisking. Add sugar and salt. Bring to a boil, reduce heat and continue cooking until thickened.

The pudding should coat the back of a spoon.

Remove from heat and stir in vanilla extract, let sit while you chop bananas and prepare the baking dish. Add egg whites to a mixer, with cream of tartar, and whip on high until stiff peaks form (about 7-10 mins).

To make your casserole, start with a layer of pudding, then vanilla wafers, then bananas. Repeat until full.

Smooth the whipped meringue over the top of the banana pudding. Bake in 375 degree oven for 10-15 mins, just until the meringue is browned. Let stand for 20 mins.